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Nutrition Management of Diabetes

presented by Jo Jo Dantone

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This course gives students an overview of the basic pathophysiology of nutrition and the diabetes disease state process. Nutrition is the cornerstone of blood glucose control. Participants will learn methods of nutrition management such as carbohydrate counting and the plate method that impact outcomes when taught in diabetes self-management education.

Meet Your Instructor

  • Jo Jo Dantone, MS, RDN, LDN, CDE, FAND

    Jo Jo Dantone has been owner and CEO of Nutrition Education Resources, Inc. (NERI) for over 40 years. NERI is a company that provides consultant Registered Dietitian/Nutritionists to health care facilities with an emphasis on geriatric and diabetes care. Jo Jo received a Bachelor’s degree in Dietetics and a Master of Science degree in Human Nutrition from the University of Southern Mississippi, Hattiesburg, MS. She been a Certified Diabetes Educator for over 20 years. Jo Jo has assisted in establishing nine American Diabetes Association Education Recognition Programs and is currently Program Coordinator of a ADA Recognized Diabetes Self-Management Education and Support Program. Jo Jo is Past Treasurer of the Academy of Nutrition and Dietetics. She is Past Chair of the Diabetes Care and Education Dietetic Practice Group (DPG) and Past Chair of the Dietitians in Health Care Communities DPG. She is Past President of the Louisiana Dietetic Association and Past Legislative Network Coordinator for the Mississippi Dietetic Association. Jo Jo received the Legislative Activity Award from the Diabetes Care and Education DPG in 2016. She received the Outstanding Dietitian of the Year Award from the Louisiana Dietetic Association in 2010 and from the Mississippi Dietetic Association in 2000. Jo Jo has served the Academy of Nutrition and Dietetics in a public policy capacity for over 30 years for which she received the Legislative Activity Award from the Diabetes Care and Education DPG in 2016, the Ann Gallagher Award for Legislative Activity Involvement in 2009 and the Award of Excellence in Grassroots Political Action in 2004.

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Chapters & Learning Objectives

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  1. Pathophysiology of Nutrition and the Diabetes Disease State

    1. Pathophysiology of Nutrition and the Diabetes Disease State

    Nutrition is the cornerstone of blood glucose control. Students need to understand how nutrition plays a part in conversion of food into energy. This chapter covers the normal physiological changes in this process and how that process differs in those persons living with diabetes.

  2. Learning About Carb Containing Foods – What Are They Made Out of and How Do They Affect Blood Glucose?

    2. Learning About Carb Containing Foods – What Are They Made Out of and How Do They Affect Blood Glucose?

    Students will learn which foods contain carbohydrates; how to count carbohydrates using grams and choices; how to use common items to measure foods; how to determine calories and carb needed at each meal.

  3. Learning About Non-Carb Containing Foods – What Are They Made Out of and How Do They Affect Blood Glucose?

    3. Learning About Non-Carb Containing Foods – What Are They Made Out of and How Do They Affect Blood Glucose?

    Students will learn which foods do not contain carbohydrates, such as low calorie or “free” foods, protein, fat, fiber, minerals, vitamins, water and alcohol; how non-carb foods affect blood glucose levels, and blood lipid levels.

  4. Using the Plate Method and the  Carb Counting Method to Plan Meals and Control Blood Glucose

    4. Using the Plate Method and the Carb Counting Method to Plan Meals and Control Blood Glucose

    Students will learn how to use the plate method to plan a menu. Students will learn how to use the carbohydrate counting method to plan a menu. Both methods will impact outcomes in blood glucose control.